Today's post is dedicated to pizza, a food that I sorely missed when I first went vegan a few years ago. At first I compensated by ordering cheeseless pies from a local pizzeria, which will certainly do in pinch, but ultimately left me unsatisfied. Then for a time I lived near a place in New York that made hearty vegan pies with Daiya, but like many things that didn't last forever and I was back to square one.
Trial and error taught me that homemade pizza was really the way to go, because you can add as many toppings as you want without being charged a million dollars, plus you can use any vegan cheese in the universe (or no vegan cheese, if that's how you roll). Homemade pizza dough is also quite filling, and I totally recommend learning to make it sometime if you've never tried before. Of course not everybody has time to make entire pizza from scratch, so I present to you... my quickie weeknight pizzas!
Pizza one: Topped with a light sprinkling of Daiya, artichoke hearts, roasted red peppers, sundried tomatoes and a little bit of nooch and crushed red pepper.
Pizza two: Topped with fresh spinach and basil, a generous helping of Daiya, roasted red peppers, sundried tomatoes, Trader Joe's soyrizo and a dash of nutritional yeast and crushed red pepper.
Both pizzas are constructed on flat pita bread (not the kind that opens up into a pocket - what are the flat ones called?) with a base of whatever marinara sauce I happened to have in my cupboard, so the only real prep involved was cutting up and sprinkling on the toppings. Give these a bake in the oven for about 10-15 minutes and you're good to go!
What are your favorite pizza toppings?